Mexican Spanish Rice
Over the top Mexican Spanish rice recipe.
Servings: 6 servings
Calories: 370kcal
Equipment
Ingredients
- 2 tablespoon butter
- 2 tablespoon vegetable oil
- 1 small onion minced
- 2 cups jasmine rice (washed and rinsed)
- 1 teaspoon chili powder
- 1½ teaspoon sea salt
- 3 cloves minced garlic
- ½ cup corn kernels (fresh, frozen, or canned)
- ¼ cup peas (optional)
- ¼ cup diced carrots
- 14.5 ounce canned diced tomatoes
- 2 tablespoon tomato paste
- 2 cups chicken stock (or vegetable broth)
Instructions
- Add butter and oil to a 6 quart Dutch oven. When the butter melts, add the diced onion and sauté for a few minutes.
- Add washed and strained rice, corn, carrots, and peas, if using. Sprinkle with salt, chili powder, and stir for another minute.
- Add garlic and stir for one more minute. Mix the canned tomatoes, tomato paste, and chicken broth into the rice. Bring to a boil, then cover and cook over very low heat for 25 minutes.
- Stir the rice halfway through the cooking time. Enjoy as a side with your favorite Mexican dishes. Garnish with chopped cilantro.
Notes
- Store rice in an airtight container in the fridge for up to 5 days.
- I don't recommend freezing rice because the rice breaks up into little pieces once reheated. Instead, use it to make other meals like Mexican breakfast burritos or Mexican rice bowls.
- Mexican Rice can be reheated in the microwave or on the stovetop.
- Both jasmine rice and long-grain rice can be used to make this recipe.
- Be sure to try my Instant Pot Mexican Rice, too!
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 59g | Protein: 10g | Fat: 10g | Sodium: 910mg | Fiber: 2g
